Menu Enter a recipe name, ingredient, keyword...

Veggie Samosas - Easy Snacks to Make


Savory bundles of pastry, potatoes and peas delight the tastebuds with coriander, garlic and ginger. Veggie samosas will become your new favorite snack.

Google Ads
Rate this recipe 4.6/5 (26 Votes)


  • 10 to 12 ounces potatoes
  • 1/2 teaspoon salt, divided
  • Water for cooking vegetables
  • 2 cups green peas
  • 3 tablespoons canola oil
  • 1 1/2 tablespoons coriander seeds
  • 5 cloves garlic
  • 1 green chili, finely chopped
  • 1 1/2 tablespoons fresh ginger, chopped
  • 2 pinches of black pepper, freshly ground
  • 1/2 teaspoon ground fennel
  • 3/4 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 4 tablespoons fresh coriander, chopped
  • 4 tablespoons water, divided
  • Salt, to taste
  • 6 phyllo sheets
  • 2 tablespoons water
  • 2 tablespoons all purpose flour
  • 5 cups canola oil for frying


Servings 18
Adapted from


Step 1

Peel and cut potatoes into small pieces. Boil in salted water for 10-15 minutes or until soft. Drain and cool.

Boil peas in lightly salted water for about 2 minutes. Drain.

Mash potatoes coarsely and mix in the peas.

Heat oil in a saucepan and add coriander seeds. When they start to sizzle, add garlic, chili and ginger. Fry for 2 minutes.

Add remaining spices and 2 tablespoons water. Cook 3 to 4 minutes more.

Stir the coriander mix into the potato mixture and season with salt, to taste.

Divide the phyllo sheets into 3 stacks of two layers each. Cut each layer into 6 pieces each, about 3 1/4 by 7 1/2 inches. Fold the dough into squares.

Mix 2 tablespoons water and flour. Moisten 2 adjacent sides of each phyllo with a little flour-water mixture. Add a spoonful of prepared filling to each phyllo and fold into triangles over a damp kitchen towel. Press edges to seal.

Heat oil to 180°F in deep fryer or heavy pot. Add 3 samosas to the preheated oil and cook for 3 minutes.

Drain on folded paper towels. Serve warm

You'll also love

Review this recipe

Jalapeño Popper Cheesy Pretzel Bombs Zucchini Stuffed with Feta & Basil